Choux dough in a bread maker

Category: Culinary recipes
Choux dough in a bread maker

Ingredients

Water 165 ml
Butter or margarine 140 g
Eggs 420 gr (8 pieces large)
Salt 1/2 tsp
Wheat flour with a high gluten content 280 g
or ---
Wheat flour 250
Wheat gluten 30

Cooking method

  • Place water, oil and salt in a saucepan and bring to a boil.
  • Pour the sifted flour into the boiling mixture, with constant stirring, mix well.
  • Place the resulting mass in a bucket of a bread machine and turn on the "Kneading dough" mode and knead with the lid open for about 5 minutes.
  • Add eggs in small portions, pre-mixing them until smooth. Add each new portion only after the previous portion is completely mixed. This will take approximately 10 minutes. The dough temperature should be 40-45 ⁰С.
  • Switch on the "Knead test" mode again. It lasts for me 15 minutes, after this time the dough is ready.
  • Place the finished dough with a pastry bag on a lightly greased baking sheet.
  • Bake in the oven preheated to 210-220 ⁰С for 5 minutes. Then reduce the temperature to 180-190 ⁰С and bake for another 30-35 minutes, until golden brown. The finished semi-finished product should easily separate from the baking sheet.
  • The cooled semi-finished products can be stuffed with any fillings, both sweet and salty. To do this, a hole is made in the bottom of the semi-finished product and the void inside is filled with filling using a pastry bag. If there is no pastry bag, you can cut the bottom of the semi-finished product by 2/3 with a knife (preferably bread), fill it with filling and glue it.

The dish is designed for

600 gr (∼ 20 pcs)

Time for preparing:

1 hour 15 minutes

Cooking program:

Kneading the dough, baking in the oven.

Note

1. If, after adding all the eggs, the dough is too cold and liquid, then it can be slightly warmed up in the microwave or in a water bath, stirring and making sure that it does not brew and lumps.
2. The finished dough should be viscous and elastic, the deposited semi-finished products should not spread on the baking sheet.
3. If there is no pastry bag, the dough can be laid out with a spoon, but then the surface of the semi-finished product will turn out to be too uneven (as in the photo).
4. The baking sheet should only be lightly greased. If the baking sheet is too greasy, the bottom of the semi-finished products will crack severely. If the baking sheet is dry, then the semi-finished product will stick to it and may break.
5. If semi-finished products are baked in an oven with convection switched on, then the main baking time should be reduced to 15-20 minutes, observing the color of the semi-finished products and the ease of separation from the baking sheet.

Similar recipes


Merri
Wow! And I would not have thought of kneading choux pastry in a bread machine!
Snay
Thank you!
Once he worked as a pastry chef in a workshop at a sanatorium for 4,000 people, it’s tight without mechanization.
Since then, I have only been thinking how to make it easier for myself, from which I could not get rid of.
azaza
I took it to the bookmarks.
The question arose: what if you bake on a silicone mat? Is it good for choux pastry? And then they scared me like this: a lot of fat is bad, a little fat is again not good.
Ilona
That's great !!! Thank you very much for the recipe and the idea with HP!
Gaby
Azaza, a silicone mat will do - I baked such things and everything worked out well.
azaza
Gaby, do you need to lubricate the rug? Ordinary dough is baked on it without lubrication, but custard, maybe some kind of particularly picky to cover?
Crochet
Quote: Merri

Wow! And I wouldn't have thought of kneading choux pastry in a bread maker!
Irish, but in vain, well, it turns out sooo cool !!!

By the way, on our forum, back in 2008, they began to prepare choux pastry in KhP, more details can be found in the topic Custard cakes beginning from here ...
nut
Girls, I very often bake eclairs from choux pastry, my mum just gets sick of them, I never cover the sheet with anything, I just puff it with some water and put the dough on it - nothing stuck - I advise
Snay
I slightly corrected the recipe, since I remembered one very important point.
Choux pastry requires flour with a high content of strong gluten (34-36%), and we have serious problems with this. came across on sale premium flour with a gluten content of 17%, at a rate of at least 24%. Therefore, I add gluten to all types of dough where it is needed.
Another point, all the recipes for choux pastry that I found on this forum differ from the classic (as it is now fashionable to say GOST) in an increased water content and a reduced content of eggs. And for choux pastry, the amount of protein is very important.
Gaby
Azaz, the silicone mat is not lubricated with anything because nothing sticks to it, and never.
azaza
Quote: Gabi

Azaz, the silicone mat is not lubricated with anything because nothing sticks to it, and never.
Yes, Gaby, I know about "always". But here's the custard ... Thank you, I'll try it on silicone.
Mandarinka
Have you worked as a pastry chef? Then share some more delicious recipes soon!
Snay
Quote: Mandarinka

Have you worked as a pastry chef? Then share some more delicious recipes soon!
I am now more and more on sausages
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=110264.0

And in most cases, it is not so much the recipes that are important as the skills of cooking and knowledge of the "secrets".
For example, the same custard. If, in the process of adding eggs, the container is heated, and the eggs are brought in the form of half-melted melange, then the semi-finished products will be more airy. But if you do this without heating, then you will not see custard cakes unless you heat the whole mass in a water bath.
Mandarinka
The secrets are even more interesting !!!

But you did not write about opening the oven during and after baking the choux pastry. What secrets do you have here? I made eclairs a couple of times, the first batch settled for some reason ... And then it seemed to go fine. So now I don’t understand what was the reason.
celfh
Quote: Snay

put eggs in the form of half-melted melange
That is, you propose to pre-freeze the melange?
Snay
Quote: Mandarinka

But you did not write about opening the oven during and after baking the choux pastry. What secrets do you have here? I made eclairs a couple of times, the first batch settled for some reason ... And then it seemed to go fine. So now I don’t understand what was the reason.
I look at them through the window.
For choux pastry, a very important point is temperature.
They must be placed in a preheated oven and baked at a temperature not lower than 180 ⁰С.
The bottom line is that there is a lot of moisture in the dough (the moisture content of the dough is about 53%), at the first stage of baking a crust forms (here the highest temperature of 220 ⁰С is desirable, 5-10 minutes), and then the moisture begins to evaporate and the resulting steam inflates the semi-finished product, therefore the temperature in the oven must not drop below 180 ⁰С. But you should not raise it above 190 ⁰С, since the semi-finished product will be baked on top, but inside it will be raw or it will "tear" it.
Usually, for the first 20-25 minutes I do not touch the oven, I follow the readiness by the color of the crust.

The custard may still settle due to the weak flour, especially in recipes where there are few eggs and a lot of water, due to the small amount of protein in the dough.

Quote: celfh

That is, you propose to pre-freeze the melange?
Well, actually, the melange is initially frozen.
A good result is given by the introduction of slightly frozen (or not completely thawed) melange, then it is in the form of gruel. But this must be done with constant heating of the container with the dough, otherwise the dough will quickly cool down and you get a lumpy porridge. The temperature of the dough before adding the eggs should be about 70 C, and after adding about 40 ⁰C.
celfh
Quote: Snay

Well, actually, the melange is initially frozen.
so it is on an industrial scale, but what is melage in a home kitchen? It is a mixed yolk and white. Anyway, that's what I call this mixture. Although I can be very wrong :)) Therefore, the question is: should the homemade melange be frozen?
Vilapo
Quote: link = topic = 169918.0 date = 1336754496

so it is on an industrial scale, but what is melage in a home kitchen? It is a mixed yolk and white. Anyway, that's what I call this mixture. Although I can be very wrong :)) Therefore, the question is: should the homemade melange be frozen?
celfh, melange is a mixture of egg white and yolk. The use of eggs in industrial cooking is difficult for a number of reasons: because of the fragility of the shell, it is problematic to transport them, and because of their shape, it is inconvenient to store them. Therefore, a protein-yolk egg mixture is used on an industrial scale, which is devoid of these disadvantages.
Melange can be frozen, which can significantly increase its shelf life.
Melange is used for the preparation of products for which there is no need to use whole eggs. It is not necessary to freeze it specially at home (if only you need to go somewhere, and there are many eggs left in the refrigerator, but there is nowhere to put it)
Lukoshko
Good evening! I have been reading the forum for a long time, very useful and cool! Thank you!
And my question is (I hope I'm asking it in the right place):
how to properly cook choux pastry for eclairs if eggs are replaced with boiled flaxseed?
I took flour, water, salt and butter exactly according to the recipe from an old Soviet book checked over the years. But I replaced 6 eggs with jelly from 3 tbsp. l. flax, boiled in 1 glass of water (poured egg white, which in appearance, in consistency, in what feels like). The dough turned out to be not viscous, as expected, but thick. Then I added water. The finished products only resembled eclairs, although the structure was exactly eclair: inside there was emptiness, albeit small. It turns out that I replaced the egg white. How to replace the egg yolk, given that in the recipe for eclairs, as I understand it, it basically "cement" the dough?
Snay
Cements protein. Yolk is a fat and an emulsifier. They say, in some cases, the yolk can be replaced with a banana.
Lukoshko
Then I am very interested in why my eclairs did not work out ... With a store-bought substitute for eggs in powder (maize plus something else there), they also did not work for me.
Snay
You can try adding gluten to flour. The essence of choux pastry is a lot of moisture, it evaporates and puffs up the dough, there must be a lot of protein in the dough to fix the structure. Custard is recommended to be made from flour with a gluten content of at least 28%, ideally 34-36%. In ordinary flour, it is 21-23%, with a norm of 24%.
Lukoshko
Thank you Snay! I'm not an expert in baking processes, so I wouldn't even think about gluten. In this case, it turns out, you can add a piece of freshly prepared seitan to the choux pastry?
Snay
I think you can. Only, of course, not boiled.
It is better to add dry gluten, since it will be very difficult to mix freshly washed into the dough. Plus the technology provides for brewing dough.
It turns out that you need to wash the gluten, then knead the gluten dough and mix it with flour, in a ratio of about 1 to 4, and add boiling water (calculate only for flour).
It is easier to buy dry gluten (550 UAH per bag of 25 kg) and pour it calmly.
Lukoshko
Okay, thanks for specifying the proportion and sequence. I'll find the gluten for now ... I'll make a tiny piece myself

I will try to make eclairs again in the very near future and see what happens. I will select empirically the ratio in the dough seitan / flaxseed jelly. I will, of course, report the results.
Lukoshko
I am pleased to announce the result, Snay! Thanks to your participation, I have got absolutely wonderful eclairs

Choux dough in a bread maker

This dough inside the eclairs is the thinnest and most delicate like a cobweb, it breaks from the touch, and it does not hurt to fill the eclairs with the filling. The taste of eclairs is very rich, the dough is fragrant. I think this is due not only to butter, but also to flaxseeds.

Thank you very much!
Snay
It turned out great!
It would be very nice if you laid out the entire recipe and technology for preparing vegetarian choux pastry.
Lukoshko
It was like this with eclairs:

1. Cooking seitan.
200 gr. flour, 125 gr. water. Mix, let rest a little, rinse. Do not cook. As a result, I got 68 grams of raw seitan.
2. Cooking flaxseed jelly: 3 tbsp. l. Pour seeds with 2 cups of water and cook for 30 minutes. While this business is hot, drain about 110 grams of liquid into a bowl (this amount represents 3 egg whites)
3. Prepare the choux pastry in the usual way: boil 1/3 cup of water with a pinch of salt and 40 gr. butter, add flour after boiling (half a glass), mix well and heat for another couple of minutes on fire. Cool down a little.
4. Add seitan to the choux pastry and mix. It seems that this can be done without problems only with a blender. Then add jelly in parts. The dough is ready.
5. Lightly butter the baking sheet (or baking paper). Roll up small balls with wet hands and lay out. Oven at 200 gr. 40 minutes.

By the way, the dough turned out to be pleasantly sweet. And the eclairs themselves are practically weightless. 13-18 grams, increased in volume very strongly.
tati-ana

Lukoshko,
Explain seitan what is this? And what were these eclairs stuffed with?
Snay
Seitan is a washed wheat gluten. The recipe for cooking in the first paragraph of the post above yours. Instead of seitan, you can add dry gluten.
Any cream can be added to the filling. for example such
🔗
Lukoshko
tati-ana
Find the recipe for making seitan in the video version on the network: there certainly all questions will be removed from you about the technology.
Eclairs were stuffed with unsweetened filling: grated cheese, spices, herbs and homemade mayonnaise. It was a buffet dish.

Snay, for some reason with dry gluten does not work at all.
Snay
Quote: Basket
Snay, for some reason with dry gluten does not work at all.
How did you do? And what happened?
Usually, dry gluten is counted to wet (seitan) as 1 in 2.6. That is, if you add 1.6 parts of water to 1 part of dry gluten, then we get raw gluten. If the gluten is not of very high quality, then there may be less water. Plus, the quality of gluten greatly affects.
To check the quality of gluten, you need a lump of raw gluten (seitan) about 15 grams. (washed from 50 grams of flour) soak for 15 minutes in cold water, then stretch it over the ruler and look at how long it will burst. Ideally, if I am not mistaken, it should be from 8 to 13 cm. The lump should be smooth and elastic, if the lump is spongy then the gluten is of poor quality, regardless of how it stretches.
Snay
Looked at your technology with seitan. Perhaps dry gluten should be added after brewing the main part of the flour, slightly cooling the dough. Before or with jelly. Then the gluten will not brew and will work as it should.
Lukoshko
Snay, thanks for the details on dry gluten. I'll know. Indeed, you need to work out the recipe with dry gluten, because mixing raw fresh is a very serious test for a blender.

With dry gluten, I did not succeed either way: I added it together with flour to boiling water, and mixed it after the flour was brewed, perhaps too early - there was still a hot dough. Surely, I also, in principle, calculated it incorrectly by quantity, since I was guided exclusively by intuition.

With dry gluten, I ended up with an almost non-rising shiny pancake with a cracked surface.

I didn’t check dry gluten for quality, I just didn’t know how.

Have you tried making eclairs according to my recipe?

And another question: instead of gluten, I want to try adding lecithin (like yolk) to the eclair dough. Flour seems to contain a sufficient amount of gluten in me. What do you think?

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